Red caviar and the method of making and preserving the same



M. P. VUCASSOVICH.

RED CAVIAR AND THE`METHOD 0F MAKING AND PRESERVING THE SAME..

APPLICATION FILED OCT. 8, 1919.

1,388,982. PatentedAug.30,1921.

UNITED*sTA'Iasl PATENT OFFICE.

MICHEL P. vUcAssovIcH, or WELLESLEY, MASSACHUSETTS.

l REI) rCAVIAR AND THE METHOD F MAKING AND PRESERVING THE SAME.

Specification of Letters-Patent. Patented Allg. 30, 1921.

Application filed. October 8, 1919. Serial No. 329,228.

, TopaZZ whomljt mayooncewt Be t'known that I, MICHEL l?. VUoAssovIoH, acitizen of the United States, residing at Vellesley, `in the county ofMiddlesex and State ofMassachusetts, have invented new and usefulImprovements in Red Caviar and the Method of Making and Preserving theSame, of which the followingjis a specification. n

VThis invention has for its object to produce a desirable and relativelyinexpensive substitute for the food products known as black caviar, madefrom sturgeon spawn, and Russian tarama, made from the spawn ofthe taramor pike perch. VThe spawn of the sturgeon and the pike perch have anatural desirable flavor, color and consistency, the iiavor` of one,however, differing from the other. A

The spawn referred to, however, are either obtainable only at anexcessive cost.'

I have discoveredthat by the process hereinafter described various fishspawnsfwhich are readily and cheaply obtainable in the United States,and which are normally substantially iiavorless, may be converted into afood product having a flavor comparing favorably with either that ofblack caviar or Russian tarama, and a color and consistency comparingfavorably with that vof the Russian tarama, which is of a red or reddishcolor. I have referred to this new product as Red caviar or Americantarama.

In carrying out my invention I use any suitable iish spawn,'obtainableat a reasonably cost and adapted to be converted into a food productcomparing favorably with either black caviar or 'Russian tarama inflavor,- and' of a color and consistency resembling Russian tarama.Spawn from either cod, pollock, haddock, cusk, mackerel, sea herring,river herring, salmon, whitefish, or mullet may be employed. As suchspawn is normally substantially flavorless, it is necessary, in carryingout my inve-ntion, to prepare and cure it in a special way, ashereinafter described, in order toy develop the proper flavor, color andconsistency.

According to my invention good healthy spawn is selected, the spawnhaving bruised sacs and any dirt and other matter, such as parts ofintestines, being separated from the healthy spawn. The selected spawnis not washed, and is taken in a practically dry condition, devoid offree liquid, that is to say of any liquid not originally contained inthe spawn sacs. l l Y The selected spawn' may be first ground until thespawn sacs .are broken up, the

grinding being preferably accomplished by passing' the spawn through asuitable grinder. i y

The spawn sacs may be removed'by hand, or otherwise, from the spawn oreggs contained therein, the sacs being discarded instead of being groundand retained in the mixture, in which case the eggs are not necessarilyground. I prefer, however, to grind the eggs and vsacs together to savetime, labor and expense, the presence of the ground sacs in the mixturebeing unobjectionable. o Y

Then place the spawn, or the ground spawn` and sacs, in a mixingreceptacle with a suitable preservative, such as powdered salt andpowdered salt-peter, using .preferably from eight (8) to `ten`(v10)pounds, more or less, of line salt and five v(5) ounces, more or less,of salt-peter, to one hundred (100) pounds of spawn, the mixture beingsuitably agitated until the salt and saltpeter are intimately mixedwithy and distributed through the spawn.

The mixture is then placed in an opencontainer, such as a tub or halfhogshead, and left standing in a mass which is exposed to the atmospherefor a suitable period, about two weeks being suflicient, for the actionthereon of the ferments and enzymes produced therein. L

The mixture is then placed in a receptacle vadapted to permitthedrainage of all free liquid therefrom. The receptacle is preferably abarrel lined with a foraminous material, such as cheese cloth, toprevent the mixture from escaping and having the hoops thereof loosenedto provide drainage outlets between the staves. The material is left inthis manner until it has become properly aged and ripened and thedesired flavor has been developed. This will occur in from three to sixmonths.

After the mixture has beenl suitably drained, aged and ripened to thedesired flavor, the drainage outlets are closed practically air tight,this being accomplished when the receptacle is a barrel, as above dethecrevices between the staves, the barrel being then provided with asubstantially air tight head.

The air tight receptacleand the mixture contained therein constitute afood package which is marketed as an article` of manufacture or the agedand ripened product may be placed in smaller air tight'receptacles fordistribution and sale.

The accompanying drawing, forming a part of this specification, is alongitudinal section of a package which includes a barrel 12, a cheesecloth lining 13, and a filling 14, of the described mixture.

The package should be kept in a relatively cool place, at a temperatureof about 20 degrees to 45 degrees F.

The spawn from either of the sources above specified, prepared withoutthe operation of aging or ripening, does not have the desirable flavorof either the black caviar or the Russian tarama of commerce, because,as above stated, such spawn is normally substantially iavorless. Theaging and ripening operation is, therefore, `very important 'anddistinguishes my invention from the prior art, the fact being, so far asI am aware, that caviar produced from cheaply obtained sources andhaving a flavor comparing favorably with either that of black caviar orof been produced heretofore. The supply of sturgeon spawn is solimitedrthat the cost of black caviar is now excessive. I am enabled, bymy invention, to produce a caviar which is practicably as desirable aseither black caviar or Russian tarama and is much less expensive.

vnssian tararna has not I am enabled, by my invention, to man ufactureVfrom relatively inexpensive and easily obtained fish spawn a desirablesubstitute'for black caviar and Russian tarama, and, although more timeis requiredl for preparing such substitute forv use, the cost of theproduct is much less than that of the product for which it is asubstitute. y

It is obvious that any equivalent procedure to that hereinbeforedescribed may be followed without departing from the spirit of theinvention which includes freely exposing a mixture of spawn and asuitable preservative tothe atmosphere for a limited time, then aging orripening the product until the desired flavor has been obtained, withoutconsiderable exposure to the vatmosphere and in such a manner as to'permit drainage of free liquid from the entire mass, and finallyreceptacles.

' Having thus described the invention lwhat is claimed is:

1. The method of making and preserving caviar from normallysubstantially flavorless spawn comprising thoroughly incorporating withthe fresh spawn powdered salt and Salbpeter and aging or ripening theproduct to the development `of the de# sired flavor. f

2. A- caviar made from substantially flavorless spawn intimately mixedwith powdered salt and powdered salt-peter and aged or ripened to thedesired flavor. In testimony whereof I have alixed my signature.

MICHEL P. VUCASSOVICH.

packing the product in air tight

